Tragically, my little black Le Creuset omelette pan is in France 😦 I thought, no problem, I’ll get another for the house here. Unfortunately, I cannot find a black cast iron Le Creuset omelette pan anywhere! The only thing I found was an 8 inch, I thought, cast iron omelette pan made by a company called Denby? Never heard of it.
The first one came in the mail with the handle broken off. Bizarre. I’ve didn’t know a cast iron handle could break off! Still, instead of asking for my money back, I allowed them to send me a replacement and it arrived in one piece. It’s no Le Creuset nor Le Frugal’s skillet, let me tell you! Oh well.
I like cabbage and I don’t know why I don’t have it more often. This is an easy way to prepare it with vinegar, sugar, dry mustard, onion and bacon.
I served the cabbage with truly gigantic (GM?, hormones?) salt, pepper and flour coated oven baked pork chops.
Cabbage with Bacon
5 slices of thick sliced bacon cut into batons
1 small onion, halved and sliced
1 small cabbage, medium shred
1/3 cup vinegar
1/4 cup sugar
1 tsp dry mustard
1 tsp salt
1/2 tsp black pepper
Brown and crisp the bacon in a large skillet. Remove the bacon and leave to drain on paper towels.
Remove all but 2 tablespoons of bacon fat from the skillet and add the onion, sauteing until the onion is soft. Add the cabbage and stir fry for about 3 minutes.
Mix the vinegar, sugar, mustard, salt and pepper together until well blended, then stir into the cabbage. Cover and simmer for 45 minutes to 1 hour.